After a busy day out you need a simple tasty supper supper that doesn’t take too much preparation. You can prepare these in advance and just pop them in the oven when you get home.
Crispy coated chicken is always popular, this combination of coconut, lemon and chilli is great dipped in mayonnaise. Plus of course it’s low carb.
- 2 large chicken breasts cut into thin strips
- 2 large eggs whisked
- 1 cup dessicated coconut unsweetened
- 1 lemon zest only
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked paprika
- Freshly ground sea salt and black pepper
- olive oil
Preheat the oven to 180C
Place the whisked eggs in a small bowl.
on a plate combine thr coconut, lemon zest, cayenne and smoked paprika.
season the chicken strips with salt and pepper
dip each strip in egg then in the coconut mixture
Place on a baking tray, drizzle with olive oil and bake in the centre of the oven for 20-25 mins until golden brown.
I used lemon rind as the tree in our garden is full of lemons at the moment. You can use the rest of the lemon to squeeze over the chicken prior to serving or add it to some homemade mayonnaise with a little garlic to make the perfect dip.
This is a versatile recipe change the flavourings for what suits you, great served with a simple salad, on their own or try zucchini fries.
I will add the recipe for zucchini fries and a ridiculously simple mayonnaise soon.